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Check out the video to learn how to make Charlie's Beef on Weck
Look for our sliced roast beef in Dash's, Market in the Square and Tops Grocery Stores! Click here for a list of locations.
Charlie the Butcher is proud to be an active contributor to FoodNetwork.com. Click below for details.
Enjoy Charlie's Roast Beef at Coca Cola Field!
"Charlie The Butcher's Beef on Weck" is now located within Coca Cola field - enjoy a roast beef sandwich while you are cheering on the Buffalo Bisons! Located at Stand #103. Hope to see you there!
Charlie the Butcher excels at burgers, brats and more
By Anne Neville, Buffalo News Staff Reviewer, Published: July 13, 2012
Charlie the Butcher’s Kitchen is in a one-story building with a low, shingled roof on a busy corner in Williamsville, but it almost feels like the country. Read more
Do It Yourself Beef on Weck
While no one carves up a Beef on Weck like Charlie, here’s a recipe to hold down the cravings between visits to our restaurants:
Combine pretzel salt and caraway seed and set aside. Preheat oven to 350 degrees. Add corn starch and cold water mixture to boiling water, bring back to a low boil while stirring. Remove from heat and let cool. Place rolls on a cookie sheet. Brush corn starch mixture evenly over top of hard rolls. While still wet, sprinkle pretzel salt and caraway mixture evenly over top of hard rolls. Be careful, the salt will look as though it has disappeared when it gets wet, don’t use too much. Place rolls in 350 degree oven for 5 minutes or until corn starch mixture has dried leaving pretzel salt and caraway adhered to the top of the roll.
Heat au jus to a simmer. Dip 4 oz. portions of sliced roast beef in au jus until beef is warmed through. Be careful not to leave the beef in the au jus for too long as it will continue to cook the beef making it well done. Place dipped beef on the bottom of a sliced Weck roll. Add a dollop of fresh horseradish. Dip the cut side of the top of the Weck roll in warm au jus and finish building the sandwich. Enjoy.
How it Began
It all began on a Wednesday in June of 1988 when Tom Jolls and Charlie debuted the first of many WKBW Backyard Barbeques. Tom, Western New York’s premier and veteran weatherman, with his TV cameras and monitor gave the weather live from your backyard. Charlie, with his grill, Chorizo, Polish and Italian sausages, Chicken Spiedies, Beef on Weck, etc. managed to smoke up many WNY backyards.
The tradition continues with Charlie The Butcher’s Backyard Barbeque. Of course Tom retired and Charlie doesn’t do the weather, but our staff are sure to please with a full assortment of Buffalo’s favorites. Let us do the cooking for you in your backyard and Taste What Buffalo is all About!
How to eat Beef on Weck
- Take the top off the kummelweck roll;
- Add the sauces: au jus and horseradish;
- Make the sandwich as sloppy and wet as you can;
- Replace the top;
- Eat the sandwich;
- Use a million napkins.
From What the heck is beef on weck? by Laura Oleniacz from The Wilmington, NC, Star-News. Yes, Southerners love beef on weck, too!